Glulten-Free Oatmeal Pancakes

also known as: The Kitchen Sink Pancakes

(you can tell from the looks of this here image, I am more a recipe creator than a food photo stylist)

If you're like me, you want a sugary treat for breakfast, and have a sugar intolerance (a sugar "low" or crash soon after) and/or sensitivity to gluten.

I am here today to tell you, this pancake with neither crash or bloat you. Hooray!

Gluten-Free Oatmeal Pancakes

Ingreds:

1/3c dry oats

1/3c rice flour

1/4c fresh, organic blueberries

1/3 banana, sliced

1/3c unsweetened almond milk

1 Tbsp unsweetened, organic apple sauce

1 free-range, organic egg

1 Tbsp milled flax seed

1 tsp baking powder

1 tsp baking soda

1 pinch sea salt

1/4c grain-sweetened carob chips

1 Tbsp raw, unsalted, organic almond butter

Combine all ingreds in a small bowl, leaving out the carob chips and almond butter. Hand whisk until even consistency.

Heat stove burner to medium heat. Lightly coat pan with olive oil (spray).

Pour mix to create 1-2 pancakes, depending on your ability to exert portion control. Save a tiny bit of batter.

Before flipping cake, sprinkle carob chips. Spread leftover batter on top. Flip cake.

Cook approx. 2 1/2 min. each side.

Spread almond butter on top of cake.

Some Like it Green Hummus

Dip-Obsessed: Chapter 1. Hummus.

The idea of a scrumptious sauce or dip added to my menu is what fuels my daily interest in cooking.

Ownership (and knowledge of the owner's manual) of a Magic Bullet or other food processor is the wallet-saver of the decade. I routinely spent approx. $10/week on 16oz containers of both fresh salsa and hummus, and now I am elated to share that my homemade hummus cost about $1.75 a pop!

Some Like It Green Hummus

1 16oz can organic garbanzo beans (chickpeas)

1 Tbsp organic tahini paste

1/2c Extra virgin olive oil

1/2c Organic free-range (low sodium) chicken stock or vegetable

2 raw jalepenos

5 springs cilantro

3 garlic cloves (fresh, minced)

1 tspn red chile pepper flakes

salt

pepper

1. Rinse beans

2. Wash and slice jalepenos

3. Remove cilantro from stems

4. Add EVOO

5. Add remaining ingreds (save salt and pepper), stock last

6. Blend/process

7. Salt and pepper to taste

Yields 16oz. Enjoy large scoopfuls using freshly sliced organic veggies.

Dates - the sweet kind

This recipe is inspired by the Jimbo's...Naturally! Palm Desert Shake. Would it be too close to copyright infringement if I called it the Palm Dessert Shake?

Palm Dessert Shake

5 fresh dates (whichever variety is local/in-season)

1/2c Unsweetened organic almond milk

1/2c Unsweetened organic rice milk

1 Tbsp milled flax seed

1 Tbsp organic raw almond butter

1/2 frozen banana

1/2c Organic rice milk-based "ice cream"

1/4c crushed ice

1. De-pit and slice dates

2. Combine ingreds

3. Blend.*

* Tip - pour liquids in first for blending ease.

Yields a big ole cup. Share or save if you're an 8oz = 1 serving kinda person.